FR2999877A1 - STABILIZATION OF NATURAL COLORANTS BY ACEROLA CONCENTRATE - Google Patents

Abstract

The invention relates to a powder consisting of 0.5 to 8% by weight of water and a dry matter consisting of 88 to 95% by weight of a dry extract of acerola fruit and of 5 to 12% by weight. weight of magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium, its preparation process and its applications for stabilizing a natural dye.

Description

Acerola (Malpighia punicifolia L., synonym of Malpighia glabra L., or Malpighia emarginata DC.) Is a tree whose fruit is called Barbados cherry or Caribbean cherry because much like cherry. A shrub (or shrub) with evergreen foliage of the Malpighiaceae family, acerola grows spontaneously in the tropical regions of South America, particularly in Peru and in the Amazonian forests of Brazil and Venezuela. It is also present in the Antilles where it is called cherry-country.

The fruit of acerola contains 20 to 30 times more vitamin C than orange. This makes it one of the richest fruits in vitamin C (1000 mg to 2000 mg / 100 g), after the fruit of Terminalia ferdinandiana (50 times richer than orange) and that of CamuCamu (Myrciaria dubia) ( 30 to 40 times richer than orange). It is also rich in vitamin B6, vitamin B1 and vitamin A as well as flavonoids and minerals (iron, calcium, phosphorus, potassium and magnesium). The trend for "natural" is well established in the market for food products, nutraceuticals and cosmetics. Naturalness is one of the keys to successful commercial launches of products that have appeared on the market in recent years, and this is especially true in a context where the consumer now clearly perceives the risks incurred following the ingestion of synthetic compounds and where The laws governing the framework for the use of food additives are hardening, as evidenced, for example, by the draft revision of the list of authorized additives mentioned in Regulation (EC) No 1333/2008 of the European Parliament and of the Council. The "Clean Label" character of consumer goods is a decisive element in the act of purchase, and formulating products free from any substance unknown to the housewife is a serious challenge that the industrialists of the aforementioned sectors seek to meet.

Development efforts for so-called "natural" products appear at all levels, and concern both the design of finished products and the ingredients sector. More particularly, a need for the development of natural dyes, whether additives or ingredients, is clearly expressed by the formulation experts. However, it is now accepted that natural alternatives to synthetic dyes are less stable to heat, light and pH changes in food products. Beetroot concentrates, vector of betanin pigments are the natural red dyes par excellence suitable for applications whose pH is close to neutrality.

However, their stability is questioned when they are subjected to heating steps. This stabilization is possible through the use of chelators such as EDTA or antioxidants but this solution does not meet the current demand for natural products and "clean label". There is therefore a need for "natural" natural pigment stabilizers such as betanin, cupric chlorophyllin, carotene, lutein, lycopene, capsanthin and capsorubin. The inventors have now discovered that a concentrated acerola juice powder containing magnesium hydroxide can stabilize betanin pigments. However, this stabilizing compound is of natural origin. In addition, this product has the advantages of being in the form of a powder easily used in food processing and to limit the acidification of the product. Therefore, a first subject of the invention relates to a powder consisting of 0.5 to 8% by weight of water and a dry matter consisting of 88 to 95% by weight of a dry extract of acerola fruit. and from 5 to 12% by weight of magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium. Preferably, the dry matter of the powder of the invention consists of 90 to 94% by weight of a dry extract of acerola fruit and 6 to 10% by weight of magnesium hydroxide or carbonate, calcium zinc, sodium or potassium, preferably magnesium hydroxide.

The term "dry extract of acerola fruit" means the dry matter of a product resulting from the drying of a fruit juice of acerola, preferably a concentrated juice that is to say at 10 to 70 ° Brix preferably at 45 to 55 ° Brix. Preferably, said concentrated juice has a vitamin C content of 3 to 24%, preferably 15 to 21%. Preferably, said concentrated juice has an acidity of 800 to 2200 meq / kg, preferably 1200 to 1800 meq / kg. Preferably, said concentrated juice has a pH of 2.5 to 4, preferably 3 to 3.6. The powder of the invention is characterized by its high content of vitamin C. Preferably, it is 30 to 40% by weight of vitamin C relative to the total weight of the powder, particularly preferably from 30 to 36%, preferably it is 34% +/- 2% (analysis of vitamin C is carried out by reverse phase HPLC on a Spherisorb ODS2 column or equivalent, the analysis procedure being described by the European standard NF EN 14130) .

Preferably, the powder of the invention has a pH of the order of 4.5 to 6 (pH measured on a 10% solution in water). The minimum limit of 4.5 corresponds to the pH below which it is advisable not to go down to guarantee a sufficient quantity of the basic ascorbic acid / ascorbate pair and to facilitate drying, while the maximum limit of 6 corresponds to one pH above which an undesirable "soap" type taste may develop. However, the product of the invention may also have pH characteristics over a wider range of 4 to 8. Indeed at pH 8, obtaining a high content of vitamin C is still possible. The false taste of the "soap" type will be more intense but may not be unacceptable depending on the intended application (aromatic power may mask any undesirable tastes) and the percentage of incorporation of the product. Similarly, at pH 4, close to the pKa of the ascorbic acid / ascorbate pair, the feasibility of drying is still possible. Preferably, the powder of the invention comprises less than 5% by weight of water, preferably 1 to 3%.

Another subject of the invention relates to a method for preparing the powder according to the invention comprising the following steps: mixture of acerola fruit juice, hydroxide or magnesium carbonate, calcium, zinc, sodium or potassium and water, (ii) drying to a water content of less than 8% by weight, and (iii) sieving. The powder of the invention is obtained by mixing acerola fruit juice, preferably concentrated, magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium and water in proportions chosen to allow a efficient drying while maximizing the vitamin C content. Magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium is present in the mixture of acerola / hydroxide or carbonate / water fruit juice 5 to 12 % by weight of the dry weight of the mixture. This amount can also be defined according to the pH. It makes it possible to reach a pH of the mixture of acerola / hydroxide or carbonate / water fruit juice before drying preferably between 4.5 and 5. The amount of water of the mixture of acerola fruit juice / hydroxide or carbonate The water is adjusted to obtain a mixture of 20 to 350 Brix, preferably 30 ° Brix. This mixture is then dried, preferably by spray drying or vacuum drying or any other means to ensure that a fully soluble product is obtained. Indeed, certain methods conventionally used in the manufacture of dry products, such as lyophilization, for example, are likely to give rise to granular or heterogeneous powders associated with the generation of disorders or insoluble after dissolution. Obtaining a 100% soluble powder allows a better release of vitamin C and the other active constituents of acerola fruit and therefore a better effectiveness in application. The powder obtained is then sieved, packaged and stored.

A concentrated juice of acerola fruit (Malpighia punicifolia L. or Malpighia glabra L. or Malpighia emarginata DC.) Is usually used as a raw material to design the powder of the invention. However, the process used to obtain the powder of the invention may also include the step of manufacturing the concentrated juice of acerola fruit, by grinding and pressing the acerola fruit, and then concentrating the juice thus extracted. according to conventional methods for obtaining concentrated vegetable juices, which may include such steps as cooking, pasteurization, decantation, centrifugation, filtration and ultrafiltration, enzymage etc. In an optimal embodiment of the process, the raw material used is a clarified concentrated juice of acerola fruit at about 45 to 550 Brix, preferably at 50 ° Brix which has a vitamin C content of about 17% (15 to 21% more widely), an acidity of 1200 to 1800 meq / kg and a pH of about 3.5 (3 to 3.6 more widely). The optionally concentrated acerola fruit juice is stored in frozen form so as to limit the loss of vitamin C. Another object of the invention relates to an additive or a food ingredient comprising a powder according to the invention. Preferably, the additive or food ingredient of the invention further comprises a natural dye comprising one or more of the following natural pigments: betanin, cupric chlorophyllin, carotene, lutein, lycopene, capsanthin and capsorubin. Preferably, the additive or food ingredient of the invention comprises as a natural colorant a concentrated juice or a red beet powder. The powder of the invention makes it possible to stabilize natural dyes such as betanin, cupric chlorophyllin, carotene, lutein, lycopene, capsanthin and capsorubin. Preferably, the powder of the invention makes it possible to stabilize dyes obtained from beetroot.

The product of the invention is particularly suitable for the stabilization of beet pigments, because of its neutral pH to acid, coinciding with the pH range in which the stability of beet red pigments is maximum. The natural dyes stabilized by the powder of the invention are used for coloring meats, especially heat-treated processed meat products (knack-type sausages, etc.), milk-based drinks (milkshakes, etc.), instant drinks. , acidic dairy drinks, confectionery (coated sweets, hard candies, marshmallows ...), yogurts (incubated, brewed ...), cakes, biscuits, decorative pieces, toppings.

Another subject of the invention relates to a food or food composition comprising an additive or a food ingredient according to the invention. Preferably, this food or food composition is a heat treated processed meat product (knack sausage ...), a milk-based beverage (milkshakes ...), an instant drink, an acidic dairy drink, a milk product, confectionery (coated candy, hard candy, marshmallow ...), a yogurt (incubated, stirred ...), a cake, a biscuit, a piece of decoration, a topping. Another subject of the invention relates to the use of a powder according to the invention for stabilizing a natural dye comprising one or more of the following natural pigments: betanin, cupric chlorophyllin, carotene, lutein, lycopene, capsanthin and capsorubin. Figure 1: Evolution of the vitamin C content of the powder of the invention during storage at 4 ° C or at 20 ° C in an aluminum bag or without aluminum bag Figure 2: Demonstration of the effect of degradation or the absence of degradation effect in the presence of ascorbic acid or powder of the invention, respectively.

EXAMPLES Example 1 Production of a Powder According to the Invention Given the characteristics of the concentrated fruit juice of acerola used (50 ° Brix, 17% of vitamin C), the pH of the mixture could be stabilized at 4 ° C. With 92% concentrated acerola fruit juice and 8% magnesium hydroxide (percentages expressed on dry matter). The amount of water to be added was then calculated so as to obtain a Brix degree of the concentrated fruit juice mixture of acérola / magnesium hydroxide / water of 30 ° Brix. The following formulation was therefore carried out: Raw material Recipe (% dry matter) PH Amount used (kg) Concentrated juice of acerola fruit 92 3.01 420 Magnesium hydroxide 8 14 15 Water - 7.61 300 The materials were tank mixed and the mixture was spray-dried (inlet temperature 160 ° C, outlet temperature 86-88 ° C). The powder was sieved at 650 μm and packaged in aluminum bags. The yield obtained is 73.5% and the productivity is of the order of 84 kg / h. The powder is characterized by a vitamin C content of 36.7% by weight of the total weight of the powder, stable over time as demonstrated by the aging test initiated on the powder (see Figure 1). The product is 100% soluble (no pellet after dissolution of the powder at 10% by weight of the total weight of the powder in water and then centrifugation at 10 000 g for 10 minutes) and the resulting solution is clear and clear.

EXAMPLE 2 Antioxidant Potency of the Powder of Example 1 Versus Ascorbic Acid Tests carried out in vitro make it possible to illustrate this quality. The table below demonstrates that the powder of Example 1, compared to ascorbic acid, exerts an antiradical and antioxidant activity greater than that exerted by equivalent concentrations of ascorbic acid. TABLE 1 Evaluation of the Antioxidant Potency of Acerola Powder Versus Ascorbic Acid Method Powder Ascorbic Acid The Invention Antiradical Activity (% Free DPPH Scavenging at Fixed Concentration of 0.44 mg / mL Ascorbic Acid) 90 Total antioxidant potency (g / 100 g ascorbic acid product) 58 34 * Ascorbic acid tested in combination with Mg (OH) 2 in the proportions present in the powder of the invention. 3 - Effect on the stabilization of red beet pigments i. Proof of beet stabilization in cooked meats The powder of Example 1 was tested as a foodstuff stabilizer for beet pigments. It was incorporated in 40 ° A, 10% and 4% concentrated beet juice (40 g, 10 g and 4 g of the powder of Example 1, respectively, added to 100 g of beet concentrate at about 70 ° Brix and about 0.6 to 0.7% betanin), these mixtures having themselves been incorporated into an emulsion base used for the manufacture of fine-bodied sausages. After heating for 20 minutes at 80 ° C., a measurement of the color by an L * a * b * system (Minolta CM5 spectrophotometer, D65 light, 10 ° angle, reflection) was carried out. The table below presents the results obtained on 6 conditions: a negative control without dye, a test with beet concentrate alone, 3 tests with the beet concentrate combined with the acerola powder of the invention according to the different assays previously cited, and a positive witness with carmine.

Table 2: Color analyzes obtained in food model "delicatessen" after incorporation or not of dyes, alone or stabilized Ingredient and dosage in sausage application Measures L * a * b * after heating Photographs Estimate BE Carmin RGB L * a * b * No coloring 65.54 8.80 14.66 (181; 152; 15.1 133) Concentrate 52.48 23.78 15.29 (169; 108; 7.2 beet 0.5% 99) Carmine 0.01% 57.32 20.85 10.83 (176; 124; 0 120) Concentrate of 53.81 20.94 9.78 3.7 beetroot 0.5% + powder of the invention 0.2% (165; 114; 112) Concentrate 56.17 19.32 12.16 No photo (173; 122; 2.3 beet 0.5% + performed 114) powder of the invention 0.05% Concentrate 54 , 46 19.55 10.23 No photo (166; 117; 3.2 beet 0.5% + performed 113) powder of the invention 0.02% Delta E is an indicator for assessing the difference of color between a sample and a reference. It is calculated according to the following formula: 4E = - \ k (arf * - to ech *) 2+ (b ref * b ech *) 2+ (Lref * L ech *) 2].

The reference chosen here corresponds to the condition with carmine at 0.01%. A value of 4E (called "Delta E Carmin") less than 4 corresponds to a product whose color deviation from the reference is considered acceptable. The tests carried out make it possible to highlight the effect of the powder of the invention on the stabilization of the beet concentrate and in particular its potential to give a meat product whose color is close to a target with carmine, stable at the heat. Proof of beet stabilization in dessert cream model The powder of Example 1 was also tested for its heat-stabilizing power of red beet pigments in a cream dessert / dessert application. The acerola powder of the invention was incorporated in a concentrated juice of beetroot at about 70 ° Brix and at about 0.6 to 0.7% of betaine at 66% (66 g of acerola powder). 34% vitamin C, added to 100 g of concentrated beet juice), this mixture having itself been incorporated into a preparation based on water, milk, cream, sugar and heated texture agents at 90 ° C for 10 minutes before being cooled. Absorbance measurement at 540 nm was performed using a spectrocolorimeter to quantify the level of betanin before and after heating, and the percent loss of betanin was calculated from these data according to the following formula: (A54onm before heating - Amonm after heating) / A54onm before heating] * 100.

On the basis of measurements L * a * b * (Minolta CM5 spectrophotometer, light D65, angle 100, reflection), a delta E calculation was also performed, to evaluate the color difference with respect to a reference before heating ( named "Delta E Heating").

Table 3: Loss in betanine and evolution of the color of beet juice stabilized or not stabilized by the product of the invention measured in the food matrix "dessert cream" Ingredient and dosage Losses of betaine AE Heating incorporation into the cream after heating (%) dessert Beet concentrate 0.1% 29.3 18.5 Beet concentrate 0.06% + 11.6 11.3 powder of the invention 0.04% These tests demonstrate that the addition of powder of the invention to beet juice induces a stabilizing effect of the beet pigments, regardless of the indicator considered (chemical by the percentage of loss of betanine or colorimetric through the values of Delta E Heating). iii. Absence of negative effect at high concentrations The graph of Figure 2 demonstrates that in aqueous medium (dilution of concentrated juice of beetroot to about 70 ° Brix and about 0.6 to 0.7% of betanin and powder of 34% of vitamin C acérola of Example 1 made in water, heating at 60 ° C for 60 minutes and cooling), the high concentrations of ascorbic acid induce higher levels of betain loss than low concentrations. On the other hand, if the powder of Example 1 is used to stabilize betanine, the stabilizing effect is all the more important as the concentration of acerola powder is high.

The powder of the invention thus makes it possible to avoid any adverse effect resulting from an overdose of ascorbic acid. Cabinet Regimbeau 05/04/2013 16:08:55 PAGE 3/004 Fax Server